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Turkey Ratatouille Chili

Source of Recipe

The Best Diabetes Cookbook - by Katherine E. Younker - e-mail

TURKEY RATATOUILLE CHILI

The sodium could be greatly lowered by substituting no-salt-added tomatoes; chicken stock; and kidney beans..In fact you could make the red kidney beans from scratch leaving out the salt. (SEE Z-"SODIUM SOAKED CANNED BEANS" IN THE CATAGORIES LIST)

Exchanges
WW Points

Yield: 4 to 6 servings

- 2 teaspoons vegetable oil
- 2 teaspoons minced garlic
- 1 cup chopped onions
- 1-2/3 cups chopped zucchini
- 1-2/3 chopped peeled eggplant
- 1-1/2 cups chopped mushrooms
- 12 ounces ground turkey
- 2 tablespoons tomato paste
- 1 can (19 ounces) tomatoes, pureed
- 2 cups chicken stock
- 1-1/3 cups peeled chopped potatoes
- 1 cup canned red kidney beans, drained
- 1 tablespoon chili powder
- 1-1/2 teaspoon dried basil
- 1 bay leaf



In large nonstick saucepan spray with vegetable spray, heat
oil over medium heat. Add garlic, onions, zucchini and eggplant; cook for 5 minutes or until softened. Add mushrooms and cook 2 minutes longer. Remove vegetables from skillet and set aside.

Add turkey to skillet and cook for 3 minutes, stirring to break it up, or until no longer pink. Drain fat and add cooked vegetables to skillet.

Add tomato paste, tomatoes, stock, potatoes, beans, chili
powder, basil and bay leaf; bring to a boil. Cover, reduce
heat to low and simmer for 40 minutes, stirring occasionally.

One Serving (1/4 of recipe)equals: Calories: 250, Carbohydrate: 36 g, Fiber: 7 g, Protein: 20 g, Fat: 4 g, Sodium: 615 mg, Cholesterol: 37 g ++++ Exchanges: 1 Starch, 3 Vegetables, 1-1/2 Lean Meat, 1 Fat ++++ WWP: 4